1/4 C. (1/2 stick) butter or margarine
1/3 C. firmly packed light brown sugar
1/3 C. all-purpose flour
1/2 tsp. ground cinnamon
1/4 Cup crumbled Pecans (walnuts or almonds also)
2 1/2 C. all-purpose flour
1 1/2 C. granulated sugar
3/4 tsp. baking powder
1/2 tsp. baking soda
3/4 C. (1 1/2 sticks) butter or margarine
1 C. dairy sour cream
1 1/2 tsp. vanilla
1 pint Raspberries (or Blueberries)
1/2 C. confectioners' sugar
1 Tbs. milk
Preheat oven to 350 degrees. Butter and flour cake pan (I used a Bundt Cake pan) *For streusel, in small bowl, combine butter, sugar, flour and cinnamon until crumbly; add almonds; set aside.
For cake, in large bowl, stir together flour, sugar, baking powder and soda. With electric mixer at low, beat until butter is distributed and mixture is almost smooth. Add eggs, sour cream and vanilla, then beat at medium speed until combined.
Pour 2/3 batter into prepared pan. Top batter with raspberries then pour remaining batter over berries. Bake in preheated oven 30-35 minutes until cake is browned on top, but still wobbly in center. Remove from oven and top with streusel. Put back in oven for another 15-20 mins until cake tester inserted in center comes out clean; let cake cool….
Combine glaze ingredients, drizzle on cake. (be sure to wait until cake is COOL)